Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
  • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
  • A23D9/013—Other fatty acid esters, e.g. phosphatides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
  • A23L33/12—Fatty acids or derivatives thereof

Definitions

• the invention relates to a formula food containing a fat mixture based on animal and vegetable including microbial oils and / or fats and lecithins containing long-chain, highly unsaturated fatty acids as well as a fat mixture of this type for producing a formula food.
• LCP fatty acids Long-chain, highly unsaturated fatty acids with in particular 20 to 22 carbon atoms, so-called LCP fatty acids, are synthesized in the human organism by chain extension and desaturation from the essential fatty acids linoleic and linolenic acid. Accordingly, the linoleic acid (18-2w6) and the ⁇ -linolenic acid (18-3w3), which are a w6- and w3-desaturated fatty acid, have to be ingested with the diet.
• the linoleic acid is the starting compound for the group of w6-LCP-, while the ⁇ -lin ⁇ lenic acid is the starting compound for the group of w3-LCP-fatty acids.
• LCP fatty acids of which arachidonic acid (AA; 20-4w6) and docosahexaenoic acid (DHA; 22-6w3) are of the greatest importance, are found in the brain to a considerable extent, especially in the last third of pregnancy and in the first months after birth accumulated.
• Prenatal LCP fatty acids are made available to the fetus through the placenta. After birth, the infant receives these fatty acids with the mother's milk, because human milk contains both w6- and w3-LCP, with arachidonic and docosahexaenoic acids being the most important quantitative components.
• Formula foods or baby foods containing such LCP fatty acids are already known; in this regard, reference is made to EP-A 0 404 058, EP-A 0 231 904 and US-A 4 670 285.
• the contents of the LCP fatty acids are more or less close to the values of the total lipids approximated by breast milk.
• the amount of the supplemented LCP fatty acids is used, but not the form in which these fatty acids are bound.
• the total lipids in breast milk are composed of approximately 97 to 99% triacylglycerides and approximately 0.5 to 2% phospholipids.
• free fatty acids, mono- and diacylglycerides, glycolipids and cholesterol and phytosterols also occur in breast milk.
• the LCP fatty acids in breast milk are approximately 90 to 95% in the form of triglycerides and approximately 5 to 10% in the form of phospholipids.
• EP-A-0 484 266 takes the incorrect view that the majority of the long-chain, highly unsaturated fatty acids (LCP fatty acids) are present in human milk in the form of phospholipids.
• LCP fatty acids in the form of phospholipids from the brain fat of mammals to dietary foods is therefore recommended there.
• the LCP contents of fish oil are also adapted to the ratios of the total lipids in breast milk.
• the object of the present invention is to provide an improved formula food and an improved fat mixture for the production of this formula food which comes as close as possible to the nutritional quality of breast milk.
• the formulas or fat blends representing the state of the art are adjusted (in absolute terms) to the ratios of the total lipids from breast milk in terms of the LCP fatty acids of interest here. It has now surprisingly been found that the total amount of LCP fatty acids in the formula can be reduced if the arachidonic acid and docosahexaenoic acid are partly available in the form of phospholipids in the amount according to the invention.
• the addition of LCP fatty acids in the form of tri-glycerides as is the case with the known formula foods, can thus be considerably reduced and the costs for supplementation with LCP fatty acids can thereby be reduced.
• Arachidonic acid both in triglyceride form and in phospholipid form, is added to a formula in the amounts claimed according to the invention.
• the weight ratio of the arachidonic acid present in the form of triglycerides to the docosahexaenoic acid present in the form of triglycerides is 0.5: 1 to 20: 1.
• the weight ratio of arachidonic acid present in the form of phospholipids to docosahexaenoic acid present in the form of phospholipids is preferably 0.5: 1 to 1: 5.
• the arachidonic acid and the docosahexaenoic acid are preferably in the form of phosphoglycerolipids, more preferably in the form of phosphatidylcholine and phosphatidylethanolamine.
• the invention further relates to a fat mixture which contains the LCP fatty acids in the stated form and in the stated amounts.
• This fat mixture is suitable for the production of baby and premature baby food, in particular baby milk food.
• formula food is understood to mean any "artificial" formula food that is produced without the use of human milk or without the use of the components of human milk.
• the formula food according to the invention and of course also the fat mixture according to the invention can be produced by:
• Animal and vegetable oils and fats containing triacylglycerides are mixed with animal, vegetable and / or microbial phospholipids (lecithins) which contain LCP fatty acids.
• Animal fats can be, for example, butterfat, organ fats such as kidney, liver and brain fat, and
• Oils from mono- and dicotyledonous plants can be used as vegetable oils.
• oils from microbial origin (SCO) or algae and mushroom oils can be used.
• the LCP fatty acids arachidonic and docosahexaenoic acid used in the form of phospholipids are introduced into the fat mixture or formula food according to the invention in the form of phospholipids of animal, vegetable and microbial origin.
• These phospholipids include lecithins from fish, from other marine organisms, such as mammals, krill, cephalopods, etc., from egg lipids, from animal brain and other organ lipids and from macro and microalgae and / or from microorganisms .
• a finished formula eg infant milk
• a fat content 4% or 4 g / 100 ml
• the arachidonic acid present in the form of phospholipids makes 0.6 to 15 mg and the Docosahexaenoic acid present in the form of phospholipids from 0.3 to 10 mg per 100 ml of formula food.
• the invention also relates to a method for producing a fat mixture according to the invention.
• animal, vegetable and / or microbial oils and / or fats which contain no LCP fatty acids or only low LCP fatty acid fractions (in particular, these are fats and oils which have been used previously for the production of non-LCP) - Fatty acids supplemented formula foods were used), with a source of arachidonic acid and docosahexaenic acid, which are in the form of phospholipids, or with animal, vegetable, including microbial oils, fats and / or lecithins, the arachidonic acid and docosahexaenoic acid in Contain form of phospholipids, mixed in a known manner such that these arachidonic acid and docosahexaenoic acid meet the values specified in claims 1 to 4.
• oils, fats and / or lecithins can be mixed according to the prior art; in this regard, reference is made, for example, to EP-A 0 231 904 and EP-A 0 404 058.
• a formula food can also be produced from this fat mixture according to the prior art.
• Table 1 below shows the composition of five fat mixtures according to the invention and the resulting fatty acid pattern. These fat mixtures are produced by mixing the fat raw materials listed in Table 1.
• Table 2 shows the composition of various formula foods according to the invention, which were produced using the fat mixtures explained in Table 1. To produce the formula foods listed in Table 2, the constituents shown there are mixed with one another. Ready-to-drink formula foods can be made from it by adding drinking water. 13 g of the composition or formula described in Table 2 are added to 90 ml of drinking water and mixed. 100 ml of the ready-to-drink formula foods obtained in this way have the absolute contents of the fatty acids mentioned there in Table 3 which follows. The short designation or nomenclature for the fatty acids used in the present documents is explained in more detail, inter alia, in "Lipid Analysis” by William W. Christie, Pergamon Press, 1973.
• composition of several fat mixtures according to the invention and the resulting fatty acid pattern (data in% by weight)
• Example 1 Example 2 Example 3 Example 4 Example 5
• Sunflower oil (hyp.) 10 10 10 10 10 10 palm oil 25 24 21.5 21.5 21.5 coconut / palm kernel fat 14 13 12 10 7 canola oil 5 5 5 5 5 soy oil 14 13.5 13.5 11.5 9.5 Lecithin 1 2 4 8 12 17
• composition of various formula foods according to the invention (details in g)
• Example 1 Example 2 Example 3 Example 4 Example 5
• DHA Docosahexaenic acid
• Example 1 Example 2 Example 3 Example 4 Example 5
• DHA Docosahexaenoic acid

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Mycology (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Fats And Perfumes (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Dairy Products (AREA)
• Edible Oils And Fats (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

Applications Claiming Priority (3)

Publications (2)

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• 1995
  • 1995-10-02 ES ES95934657T patent/ES2118629T3/es not_active Expired - Lifetime
  • 1995-10-02 AT AT95934657T patent/ATE167983T1/de active
  • 1995-10-02 CA CA002201931A patent/CA2201931C/fr not_active Expired - Fee Related
  • 1995-10-02 DE DE59502779T patent/DE59502779D1/de not_active Expired - Lifetime
  • 1995-10-02 WO PCT/EP1995/003899 patent/WO1996010922A1/fr active IP Right Grant
  • 1995-10-02 DK DK95934657T patent/DK0784437T3/da active
  • 1995-10-02 EP EP95934657A patent/EP0784437B1/fr not_active Expired - Lifetime
  • 1995-10-02 JP JP8512316A patent/JPH10508193A/ja not_active Withdrawn

Non-Patent Citations (1)

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